Let’s be honest: How many of us have tossed out lightly damaged fruits and vegetables because they appeared to be spoiled?
Just ask Yeo Pei Shan, founder of Food Warrior, an initiative that aims to educate people about food sustainability.
Pei Shan has always been passionate about this issue. Back when her university peers were going for job interviews, she was “frantically” juggling classes and ad hoc public events and showcases related to this topic.
“I knew I would be losing out financially, but I pressed on because I believed in the impact we could create,” says the 26-year-old Singapore University of Technology and Design graduate, who was named one of the most influential young sustainability leaders in AsiaPacific at the Eco-Business Youth A-List 2020.
After graduating in 2018, she and a co-founder turned a student project Uglyfood into a successful business that saves blemished fruits and vegetables, and converts them into healthy products. To date, the initiative has rescued over 400 tonnes of produce from the incinerator. This is significant, considering that food waste accounts for 11 per cent of all trash generated in Singapore.
3 TIPS TO EAT MORE SUSTAINABLY
Pei Shan hopes to debunk the idea that sustainable eating is expensive and restrictive. “It can be convenient, even healthy,” she says. “Sustainability begins with the intention to find out how to make as little negative impact on the environment as possible while bringing positive impact through our daily actions.”
STORE PROPERLY
This story is from the November 2021 edition of Her World Singapore.
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This story is from the November 2021 edition of Her World Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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